March 2016

March 26, 2016

How often in life do you get to say that the food of my broke student days is the same I cook even now?

Not very, I should think.

But in this case, it's spot on.

Bacon and Egg Pie from New Zealand is one of those magical creations that has everything a kid in me loves - puff pastry, eggs, bacon. Way back when, we never bothered with tomatoes and fresh herbs.

Get real! We were graduate students with long days ahead with nights that were even longer and fresh green things didn't have a long prosperous life in our refrigerator! More like a black, moldy life!

So we'd just sprinkle a bit of tomato ketchup stirred around in a bowl with Worcestershire sauce and spoon little droplets all over the eggs. Puff pastry on and we'd be good to go.

Now when I make this, like I will tomorrow as part of Easter brunch spread, I'll spruce it up and make it all grown up gourmet with tomatoes and herbs. And that's crucial because the tomato and herbs, lightens up what should in fact be a heavy, sit in your tummy kind of pie and makes it quite light and refreshing.

Trust me, you really really have to give this one a go!

You'll even forget it's origins lie with the sheep shearers in the country and be convinced its from hoity toity urban restaurant where they'll charge you 15 bucks a slice. Truly!

March 18, 2016

Spring has sprung! Easter is next week and this is the perfect time to an old time favorite that will earn you a nod even from Mrs. Patmore.

If you have to ask, then don't worry about it and keep reading.

Think of the this raised pie as the ultra sophisticated meat-loaf wrapped up in a die-to crust. The meat uses all kinds of ground meat and after several trial and errors perfecting the recipe, I felt that the ground pork belly fat is key. It adds moisture to the slab of meat in a way only animal fat can.

The flavors in the meat are wonderful - what with fresh herbs & freshly ground spices you just can;t go wrong.

And then comes the piece de resistance - the boiled water and lard crust. What an invention! I taught this last Saturday in class and most of the folks have been making French pie crusts with me for ages felt that this one was much easier to work with than traditional pie crust. And sturdier.

Of course it would have to be. To bear the weight and encase all that meat. And it is so very forgiving. Even if you muck it up, and your pie crust has more patchwork than a quilt, it still comes out looking and tasting just fabulous.

Best of all the whole thing is best prepared a day head and will serve a crowd. And just in case you didn't hear me before, it just happens to be delicious.

March 10, 2016

And all of this only gets better with a buttery flaky wonderful crust. My version though a slight adaption from a Julia Child encompases some otehr things I swear by when I make pie crust - using a combination of butter and lard or shortening and using an egg - yolk for flavor and egg white forall that protein that also gives the crust some structural strength.

In short, you've got what it takes to never fail at pie crust...ever..again!

The rest is just wonderful full on flavor ingredients, cream, Gruyere cheese, bacon and leeks sauteed and added in, some fresh thyme.

A band wagon of yumminess all around! I love serving my quiches with a spinach strawberry salad but y'all can serve fresh fruits is you like.

March 04, 2016

Gratin Dauphinoise is one of simple life's pleasures. If you've had scalloped potatoes and wondered just how it's all cooked and creamy and oh so delicious, here's the secret to the best ever you'll make.

Use baking potatoes, slice using a mandolin so you've got even slices and then don't rinse! I promise the starch in the potatoes does so much for the creaminess in the dish.

And once you've layered, covered with milk-cream and put it into the oven, bake with foil for a bit and then finish uncovered. This works so well and you'll never ever have to worry about your guests waiting at the table and your taters coming out raw.

You'll see versions of scalloped potatoes with bechamel and onions and what not but this old classic in my humble opinion is a classic for a reason!